A cool winter ensured good vine dormancy with below average rainfall and conditions similar to 2015, 2016 and 2017. Sunny weather during bud break led to even budding. Dry and windy conditions in spring resulted in uneven flowering and berry set with some smaller berries having a good concentration of flavours. Despite dry growing conditions, cool weather conditions in December and January (didn't have the normal heat spike we would get in early January) ensured slow, even ripening and acid conversion. The absence of rainfall during veraison resulted in a vintage with less disease pressure. The drier year resulted in pristine grapes with high natural acidity, low malic acids and intense fruit flavours.
The wine was aged for 11 months in barrel, before it was racked and bottled. The wine was not fined, and lightly filtered before being bottled.
Perfectly ripe Sauvignon Blanc fermented with wild yeast in large wood format results in an array of complexity: textured, multi-layered with minerality, salinity, blackcurrant, white stone fruits, a rich palate and long zesty finish.
Norwegian salmon terrine.